Smoky kidney bean and sweet potato rice bowl

Method

1. Heat the oven to 220°C (200°C fan). Cut the sweet potatoes, skin on, into 2 cm cubes and toss on a large baking tray with 1 tbsp of the olive oil, 1 tsp of the smoked paprika, the cumin and a pinch of salt. Roast for 25 minutes, turning once.
2. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
3. Peel the red onion and slice it thinly. Drain and rinse the kidney beans.
4. Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Cook the onion with a pinch of salt for 5 minutes, then add the kidney beans, the remaining 1 tsp paprika and 50 ml water and simmer for 5 minutes until thick.
5. Halve, stone and slice the avocado and toss it with the juice of half the lime and a pinch of salt. Roughly chop the coriander and cut the other half of the lime into wedges.
6. Fluff the rice and divide it between two bowls.
7. Top with the sweet potato, kidney beans and avocado, scatter with coriander and serve with a lime wedge.

Tip Keep the avocado for the end, as it browns even with lime. The sweet potato can be roasted ahead and reheated in a hot oven.

Photo made with AI.

From Nosha · nosha.app